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For the chops: Use a rolling pin to flatten the chops to a little less than 1/2-inch thin.
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Sprinkle the chops with salt and pepper.
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Set up the dredging station: Get 3 large bowls or plates in a row, with the last one closest to your stove.
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Place a plate next to the last bowl.
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In the first bowl, add the flour.
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In the middle bowl, add the eggs with a splash of water.
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In the last bowl, add the breadcrumbs, garlic powder, onion powder, dried oregano, dried sage, cardamom, Hungarian paprika, salt, black pepper, chili powder and lemon zest.
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Stir with a fork.
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Dredge the chops: First, take each seasoned chop and dredge in the flour, shaking off any excess flour.
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Dip each in the egg, and then press each into the breading mixture, making sure to completely cover both sides.
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Remove each to the resting plate.
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Fry the chops: In a large pan over medium-high heat, add enough oil to coat the bottom of the pan.
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Cook the chops until golden brown, 5 to 6 minutes per side.
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Remove from the pan and set aside.
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To keep warm, cover gently with aluminum foil and do not seal (or place in a warm oven anywhere from 100 to 150 degrees F, uncovered).
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For the gravy base: In the same pan on medium heat, add more oil if needed.
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Add the carrots, celery, half the onions, thyme, bay leaf, a pinch of salt and a grind or two of black pepper.
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Cook while stirring until everything is tender and fragrant, about 10 minutes.
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Raise the heat and add the wine, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan.
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When the wine has reduced by about half, add the beef broth.
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Bring to a simmer and reduce the sauce by half, about 10 minutes.
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Pour the sauce through a sieve into a bowl, pressing down to get the most liquid out of the solids.
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Set aside.
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Finish the mushroom gravy: Wipe the pan clean with a paper towel.
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Over medium heat, add the butter and melt, but don't brown it.
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If the heat is too high, lower it.
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Then add the remaining chopped onions, the mushrooms, a pinch of salt and a grind or two of pepper.
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Cook while stirring until tender, about 5 minutes.
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Sprinkle over the flour and stir while cooking a few more minutes until the veggies soak up the flour.
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30
Add the reserved sauce base back to the pan and bring to a simmer.
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Cook while stirring until thickened, about 10 minutes.
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32
Serve poured over the cooked chops.
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33
Serve with Sunny's Lemon-Thyme Spaetzle.
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34
For the batter: In a bowl, whisk the eggs, milk, thyme, salt, black pepper, ground mustard, cayenne pepper, nutmeg and lemon zest.
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35
Gradually whisk in the flour to make a thick, tight batter.
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36
Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander whole, but can be pressed through and remain stringy, not doughy).
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Boil the spaetzle: Fill a double boiler halfway with water and add a pinch of salt.
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Bring to a boil and place a colander over the pot.
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Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber spatula, press the batter through the holes into the boiling water.
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40
Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it.
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The spaetzle is cooked when it floats to the top.
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Remove with a fine mesh sieve and strain to remove as much water as possible (shake it!
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43
).
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Pan fry the spaetzle: In a large pan on medium-high heat, add the bacon and cook until crisp.
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Remove with a slotted spoon to a paper-towel-lined plate.
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Add the butter to the remaining bacon fat in the pan and allow it to melt.
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Then add the boiled spaetzle to the pan to saute.
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Water and oil can produce splattering, be careful!
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Allow the spaetzle to build a golden crust, and then toss and cook until it's mostly golden all over, but still tender, 2 to 4 minutes.
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50
Add the bacon back to the pan and toss.
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Sprinkle with lemon juice, taste and season with salt and pepper if needed.
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52
Serve warm.
